Red Curry Fish Cakes
Ingredients
- 1 kg red fish fillets
- 1 egg
- 2 tablespoon chopped, fresh coriander
- 2 teaspoon sugar
- 100g green beans, thinly sliced
- oil for deep frying
- 1 small red spanish onion, chopped
- 3 cloves garlic, crushed
- 2 tablespoon chopped fresh lemon grass
- 3 teaspoon chopped fresh coriander root
- 2 teaspoon dried chilli flakes
- 1 teaspoon galangal powder
- 1 teaspoon grated lime rind
- 1/2 teaspoon shrimp paste
- 1 dried kaffir lime leaf
- 3 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin seeds
- 3 teaspoon oil
Instructions
Make red curry past by blending onion, garlic, lemongrass, coriander, chilli, galangal, lime rind, shrimp paste, kaffir lime, paprika, turmeric, cumin seeds and oil until smooth. Blend or process fish, egg, coriander, sugar and 1/3 cup of the red curry paste until well combined and smooth. Combine fish mixture and beans in bowl and mix well. Roll 2 level tablespoons of mixture into a ball, flatten slightly, and repeat with remaining mixture. Just before serving, deep fry fish cakes in hot all until well browned and cooked. Drain on absorbent paper.